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What is Chuck Eye Roast — A Detailed Look at This Popular Cut

The chuck eye roast — or roll — is a neighbor to the ribeye. Maybe even more tender and just as flavorful and well-marbled, you really should check it out as it’s outstanding value for money. Learn all about it in our guide, where I’m sure we’ll convince you to give it a try!

Emma Braby profile picture
Written by:

Last Updated: January 10, 2024

A chuck eye roast on a cutting board, in front of some herbs and tomatoes.

In this all-encompassing roundup on the chuck eye roast, we will tell you what is, where it comes from, where to buy it, and of course, how to cook it with a few mouth-watering recipes.

We’ve all heard of the Rib roast, that beautiful cut of meat that looks like a supersized Ribeye steak and tastes darned good, but have you ever sampled the delights of the Chuck Eye roast?

It is a similar-sized roasting joint that can feed multiple people while still delivering immense flavor and fulfillment, and we are struggling to find something that we don’t like about it!

And while we don’t like to promise things here at FoodFireFriends HQ, there is a very high chance that this cut of meat has the potential to be your new favorite roast.

Heavily marbled with a high yield of meat that is on par, if not even better than the Rib roast, you and your whole family are in for a real treat.

So, sit back, relax, and get ready for the Chuck Eye roast resume.

What is a Chuck Eye Roast?

Big cuts from various beef primals are labelled as ‘roasts,’ reflecting their suitability for low and slow roasting and feeding many as part of a big meal.

The Chuck Eye roast is one that comes from the shoulder or Chuck primal, and unlike many of the tough pieces that come from this area, it is tender and yields much more meat.

It can weigh anywhere between 2 and 5 lb. In weight, depending on the source and size of the steer, and it is great smoked with dry rub and seasoning.

For a good visual look at this cut, here is a great video showing how to prep and smoke a chuck roast from start to finish. It’s a long video, but worth checking out to see what you get!

Where Does Chuck Eye Roast Come from on the Cow?

 Diagram showing the chuck primal on a .

This cut comes from the Chuck primal, specifically the back end of the primal, where the chuck meets the Rib primal.

The Chuck Eye roast is an extension of the Ribeye and as such, shares a lot of the same marbling.

The main difference between the two being that as it moves into the shoulder joint, there are more intersecting muscles, some which make up this cut.

Although it has less fat and sinew than some other shoulder cuts, it is still classed as less premium than the Ribeye. That’s fine by us, though, as this only means much more flavor, with a similar taste for less money.

The reason it has such good flavor is its marbling and extra fat ribbons.

Other Names for the Chuck Eye Roast

The Chuck Eye roast name is a reference to its position and quality, similar to the Chuck Eye steak.

Chuck because of the primal, eye because of its origins or proximity to the Ribeye, and roast because it is a large joint given well to roasting.

Here are some of the other names you may need to know:

  • Chuck Eye roll, sometimes named as such as it is rolled and netted to give it a presentable appearance
  • Boneless Chuck fillet, due to its high meat yield, this name refers to its lean nature compared to other roasts.
  • America’s Beef roast, a colloquial generic name given to a few different roast joints.

Whichever name you, or you butcher prefers, you can cross-reference it with the industry ID, UPC–1095, to make sure you have the correct cut.

Flavor, Texture, Fat Content and Tenderness

Chuck eye roast isolated on wh.

The Chuck Eye roast is lauded for its tenderness and flavor,as well as its ease of chew.

Thanks to its marbling and few fat ribbons, it delivers a big beefy, buttery taste with minimal fat and sinew to cut or chew through. Coupled with its open grain and lack of use in the shoulder, it is an easy eat that people go crazy for!

The fat ribbons and marbling liquify and baste the joint as it cooks meaning you get a very similar taste to a steak, just like the Ribeye, but en-masse for the feeding delights of many.

There is no fat cap and no excess fat on this joint, which means zero waste.

Typical Uses

This roast is typically used for just that, a large size roast meal that can be accompanied by big sides to feed many.

Its open grain and big flavor mean it takes well to a great marinade and strong sauces if you choose to use one.


NutritionAmount (Based on 3 oz Serving)% Daily Value (based
on 2000 calories/day)
Saturated Fat2.9 g15%
Sodium65 mg3.3%
Protein22 g44%
Iron2.1 mg10%
Zinc8.2 mg50%

Buying Chuck Eye Roast

The Chuck Eye roast can be somewhat difficult to pin down when looking in the supermarkets. Butchers, on the other hand, will be happy to cut it for you, and if they haven’t got it in store then they will be happy to order it in for you.

Just in case you didn’t know, a good relationship with your butcher is a great way to secure cuts that aren’t always readily available!

When sourcing online, you will find a good choice of Chuck roasts, but not always the Chuck Eye roast, so be sure to look for it under alternative names.

Some will label it as a Chuck roast when it is actually a Chuck Eye roast. The best way to tell what it is, is to compare the appearance of the uncooked cut.

There will also be a choice of grades and styles of beef to choose from, from standard to wagyu and many others, and the price will reflect the quality.

A lean chunk of chuck eye roast isolated on a black backgro.
This leaner looking cut of chuck eye roast will be healthier, cheaper, but lacking flavor.

Paying for quality accredited meat is always good practice as it helps to sustain farming and will be better for the environment in the long run, so if you can, please do!

And with chuck eye roast, go for prime if you can. The fat and marbling lends so much flavor to this cut, that you are doing yourself and disservice by buying anything leaner.

Where to Buy Chuck Eye Roast Online

A fresh new way to browse and order your meat is via online meat markets.

You can do as much or as little research as you like, but each product will show you the origins and ethos of each meat provider and what this means for you, the product and the wider environment.

Once you’re happy that you’ve found the cut you want, you can place an order, and it will be shipped to your door ready for you to get grilling or smoking with.

Here is one online outlet that sells Chuck Eye roasts:

Chuck Eye Roast Price

At the time of writing, the average price was anything between $10 and $14 per-pound, and it comes in a 2 ½ to 3 lb. Cut on average.

Portion Size: How Much Chuck Eye Roast Per Person?

How much you need to serve per person is entirely up to you and your meal plan.

If you have a three-course meal in mind with show-stopping sides, then a slice or two of the roast is all you need for each plate.

If it’s a standalone dinner, then 4 to 6 oz. Of meat per person will be plenty. Think of it as a portion of steak per hungry mouth, and you won’t go far wrong.

To assist in deciding what weight of joint you need, the Chuck Eye roast is on average 2 ½ to 3lb. In weight, and once cooked, it will see a reduction in weight of 25%. So bear this in mind when you weigh it up and make your calculations.

How to Prepare it for Grilling or Smoking

A raw chuck eye roll on a large butchers cleaver, with pink peppercorns and pink sea s.

Like any good cut of meat from the butcher, the roast should come ready trimmed, poised to be seasoned and placed straight into the oven, grill or smoker.

If you just want perfectly cooked beef in all its naked glory, then a simple, liberal seasoning of salt and pepper will be enough.

If you intend to smoke the roast, then a coating of extra virgin olive oil is advised before seasoning as the cooking process takes longer, and this will allow the meat to retain more moisture.

You can also choose a flavorful dry rub or saucy marinade to pair with its big beefy taste.

How to Cook it on a Grill or Smoker

The Chuck Eye roast is best cooked ultra-low and slow after a good initial sear that creates a crust and locks in the juices while it cooks.

Some will reverse sear the roast after it has cooked, but I find that this allows it to initially sweat out a lot of the juices and fat that will self-baste it during cooking, so I’m not particularly eager to do this.

Here’s our simple guide to cooking your roast in a grill to get that extra smoky barbecue taste to your meat.

  1. Bring the Chuck Eye roast to room temperature. It will take approximately 45 minutes for a 2 to 3 lb. joint, and apply your rub or seasoning.
  2. Set up your grill and fire it up. Crank open the vents and get it searing hot.
  3. Place the roast on to the grill, then sear and char on all sides to get a good crust on all surfaces.
  4. Then remove the roast and adjust your top and bottom vents to get a steady 225F on the temperature gauge.
  5. Put the roast back on the grill and insert a wireless digital thermometer to monitor the cook remotely. Then close the grill.
  6. Leave to cook for approximately 2 to 3 hours, or until the center at the thickest part is registering a temperature of 135-140f. Remember that it will continue to rise in temperature after leaving the grill.
  7. Tent the roast loosely with foil and leave to rest for 15 minutes minimum before serving.
  8. Dig in and enjoy the succulent cooked roast.

Three Best Chuck Eye Roast Recipes from Around the Web

A raw dry-aged wagyu chuck eye roast on a black surf.
Tell me this raw dry-aged wagyu chuck eye roast doesn’t look good?

Now that your taste buds are tingling and the grill is calling your name, it’s time to show you a few of the recipes that helped cement this joint as one of our favorites for a sure-fire feast:

Food and Wine Beef Chuck Eye Roast with Paprika-Herb Rub

This simple recipe uses an aromatic rub to give the roast a real depth of flavor that makes it feel a bit posh, but tasty and perfect for the grill nonetheless.

Paprika, thyme and cumin are the key ingredients — Click here for full recipe and instructions.

Paprika Rubbed Chuck Eye Roast

This simple, flavorful beef roast rubbed with thyme, paprika, and cumin makes for a great tasting crust on your roast.

It pairs with the buttery beef flavor beautifully and will have you wanting the joint all to yourself.

Click here for Delish’s recipe.

Garlic and Tri-Pepper Crusted Beef Roast with Balsamic Sauce

With the staple seasonings found in most kitchens, you can be sure if this recipe will be a big hit with the whole family.

It is packed with heat and flavor and balanced with a succulent yet tangy balsamic vinegar, serve it with whatever takes your fancy.

Head here to see the recipe for this mouth-watering dish.


The Chuck Eye roast is a feast for the whole family, and this beefy cut of meat offers both quantity AND quality, thanks to its unique marbling and fat ribbons.

Have you got any tips for us to try? Share your roasting knowledge with our readers and us in the comments below.

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Emma Braby profile picture

Written By: Emma Braby

Hey, I’m Emma Braby, a contributing author here at FoodFireFriends.

I like to write about current BBQ trends, juicy recipes and to let our readers into tricks and tips that I’ve learned along my BBQ journey.

I currently cook on a Kamado Joe Classic II and a Pro Q Smoker, and love nothing more than having my friends and family round at the weekend trying out my new tasty recipes.

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  1. Avatar for Larry Anderson Larry Anderson says:

    Can a Chuck eye roast be cooked in a standard oven?

    1. Avatar for Mark Jenner Mark Jenner says:

      Yes, of course. Anything you can BBQ you can indoors, and vice versa.

  2. Avatar for Don Behenn Don Behenn says:

    I’m used to traditional chuck roast. Is it obvious how best to carve the chuck eye roast ? I’ve seen them in my market recently .

    1. Mark Jenner says:

      Hi Don. It’s not as easy to see the grain as on some other cuts for sure, but yes you can still determine which way it needs to be oriented to cut against the grain. What I sometimes do with my meats; Because it’s often easier to see the grain in the raw meat before it’s cooked, is stick a toothpick in from one end going with the grain, or slice off one corner, so when it’s cooked I have an indicator of which way the grain is going.

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